Jar of creamy homemade lemon cake filling with lemon zest on top.

Homemade Lemon Cake Filling Recipe

This homemade lemon cake filling is smooth, tangy, and the perfect addition to cakes, cupcakes, pastries, and more. Made with fresh lemon juice and zest, it delivers an authentic citrus flavor that’s far superior to store-bought versions.

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Course: Dessert

Cuisine: American, European

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Slices

Calories: 120kcal

Cost: $4

Equipment

1 Medium saucepan For cooking the filling
1 Whisk To mix ingredients smoothly
1 Fine-mesh sieve For straining lumps
1 Mixing bowl For tempering egg yolks

Ingredients

1 cup Granulated sugar Sweetens and balances tartness
¼ cup Cornstarch Thickens the filling
¼ teaspoon Salt Enhances flavor
1 cup Water Helps create a smooth consistency
3 large Egg yolks Adds richness and structure
½ cup Lemon juice Use fresh for best flavor
2 tablespoon Lemon zest Intensifies lemon flavor
2 tablespoon Unsalted butter Adds silkiness
1-2 drops Yellow food coloring Optional for a deeper yellow hue

Instructions

Whisk sugar, cornstarch, and salt in a saucepan.
Gradually add water while whisking to prevent lumps.
Cook over medium heat, whisking constantly, until thickened.
Temper egg yolks by slowly adding hot mixture while whisking.
Return to saucepan, then stir in lemon juice and zest.
Cook until the filling thickens enough to coat the back of a spoon.
Remove from heat, stir in butter until melted.
Strain through a sieve for a silky texture.
Cover with plastic wrap and cool completely before using.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition